Updated: Oct 16, 2020
Simple morning egg & veggie muffins for a complete breakfast option
Use a stainless steel or my favorite (silicone) muffin pan and grease it with either avocado oil or coconut oil before adding the batter. The egg muffins will stick to the pan if you don't pre-grease them. It will make it easier for you to release the muffins from the pan.
Cut all the omelet ingredients into very small pieces. Bell peppers and onions should be around 1/2 inch squares. This will allow them to cook quickly.
8 large "pastured" eggs (avoid all other type of eggs)
1/2 cup non dairy milk. I use almond milk, but coconut milk or hemp milk also will work.
1 cup organic bell peppers diced (I used a mix of red and green)
1/2 cup of diced organic red onions
1/4 tsp Celtic sea salt
1 tsp minced organic parsley
dash of organic cayenne pepper
Preheat oven to 350°F. Grease the interior of a the muffin pan.
In a medium bowl, add eggs and milk. Whisk until uniform. Stir in bell peppers, parsley, cayenne, salt and onions.
Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.
Bake for about 20-25 minutes, or until eggs are cooked. The muffins will initially be very puffy, but will sink back down when they cool.
Use a thin silicone spatula to loosen edges of muffins to remove them from the pan. Eat while warm.